seared orange scallops

"this was so quick i had dinner on in less than half an hour! from bon appetit, i served this over jasmati rice."
 
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photo by a food.com user photo by a food.com user
Ready In:
20mins
Ingredients:
8
Serves:
4
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ingredients

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directions

  • heat 3 tbsp oil in a large skillet.
  • sprinkle scallops with pepper and salt.
  • saute until brown about 2 minutes per side.
  • transfer to a plate.
  • add garlic and remaining oil to skillet, stir for 1 minute.
  • add oj, soy and orange zest to skillet, stirring until sauce boils and thickens, about 2-3 minutes.
  • pour sauce over scallops and serve.

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Reviews

  1. These were good the flavor of the orange went nicely with the delicate flavor of the scallops.I added fresh ginger with the garlic.
     
  2. Very Very tastey!! We love scallops and this was a nice different recipe to add to my scallop list. I used a nice fresh huge naval orange, both the juice and the zest. Scaled the recipe for 2 and doubled the garlic. We were surprized at how well the orange flavour went with the scallops. Will certainly make these again, thanks for sharing.
     
  3. Delicious! I scaled down the recipe for two, added extra garlic and since I'm on a low-sodium diet didn't use the extra salt...the soy sauce was salty enough. My husband loved it. Definitely a keeper, a very easy, fast, tasty recipe. This is going in my Cookbook and will be made often. Thanks.
     
  4. I only had bay scallops on hand so I used them. I also used orange juice concentrate instead of plain orange juice. I also used a lot more garlic. This was excellent over rice. Very easy to do also. Thanks for the post chia
     
  5. Very good. I used a little extra garlic and orange juice. MMMMMM
     
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Tweaks

  1. I only had bay scallops on hand so I used them. I also used orange juice concentrate instead of plain orange juice. I also used a lot more garlic. This was excellent over rice. Very easy to do also. Thanks for the post chia
     

RECIPE SUBMITTED BY

<p>latest update, as all my fb friends know i have been very ill for the past 4 mos, but now i am on the road ro recovery. i've had 2 surgeries and broke nt elbow a week after the first one, which basically incapacitatedme forr 2 mos. happy to say i am doing pt, anf will hopefully be able to cook again</p> <p>i stopped working so i could spend more time in my fla house renovating, but this was a minor setback, going to do the bathrooms this summer.</p> <p>&nbsp;</p> <p><br />in NY i used to have an (at home) jewelry business, but i incorporated it into the store's gift dept., they sell it for me now. <br />cooking is my passion, my hobby, my relaxation, but i love going out for a good meal anytime. being born and growing up in manhattan, ny gave me the opportunity to try many new foods over the years, in many great restaurants. and travelling with my dh enlightened me to the wonderful ingredients and cuisines of san francisco, among other places. <br />the new corporate spouse deal is to do a day of cooking lessons/lunch, and shopping, so i have seen demo classes in ft lauderdale, san antonio, atlanta in the past few years plus taken a few cooking classes in chinese dim sum and noodles in joseph poon's, in philly. <br />several years ago i had the pleasure of being on several of the food network shows, ready set cook and taste test, which was like food jeopardy. i didn't win either, but it was so much fun! 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